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Gary

wrote:
> and who needs
> all those black specks om their eggs, blech.

Using the contrasting color lets you see just how much you are
adding. I've never used white pepper only because the black
pepper serves all my needs.

Certain foods can be overpeppered. Soups come to mind. But
certain foods can handle lots of it like eggs and especially
potatoes in most recipes. Whenever I make "french fries," I never
add ketchup but I do salt them well and literally blacken them
with tons of pepper. yum!

"all those black specks" don't concern me at all. I don't care
how my food looks to others. I only care how it will taste.